Instructions: Dulse is a seaweed sold in health-food stores that Jackson says approximates the salt-pork taste in classic Southern greens. Tamari sauce, similar to soy sauce, is sold in the Asian sections of supermarkets.Greens:

Cut stems off greens. Discard stems and wash leaves well to remove all grit.

Chop greens lengthwise a couple times, then cut across in 2-inch strips.

Put 3 cups water in pot and bring to a boil. Add greens, in batches if necessary, pushing them down into the water as you go. Add hot pepper and chopped dulse if desired.

Cover and simmer 45 minutes to 2 hours, depending on type of greens and how well-cooked you like them. (Jackson likes hers very well-cooked, to what she calls "that melt-in-your-mouth tenderness.) Halfway through the cooking, add 1/2 cup to 1 cup water and the tamari sauce, and toss well.

Heap greens into a serving bowl and drizzle with lemon juice, rice vinegar, black vinegar or hot-pepper vinegar.

Put all the sauce ingredients in a blender and process until smooth. Serve over the hot greens.

Makes 3 to 5 large servings.

Jackson also likes to cook greens in an electric skillet. Start skillet at 300 degrees. Add 1 to 2 teaspoons toasted sesame oil, greens, water, tamari, and hot pepper and dulse, as directed above. Cover and cook, reducing heat to 225 degrees after 15 minutes. Check periodically to make sure water has not evaporated, adding a little water if necessary. Greens will cook faster this way, in no more than 45 minutes. Add lemon juice or vinegar to cooked greens and serve with peanut sauce.

Cuisine: "Southern"

"Nancy Braswell"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.